Long Weekend Laziness…
August 12th, 2009 by Rick Disco
I couldn’t make it to Oppikoppi this past long weekend, so making the most of being stuck at home Caryn and I did some cooking! On Friday night she made me delicious home made pizzas with artichokes, rosemary, rosa tomatoes, mushrooms, some fresh chillis and a whole lotta mozzarella! They came out amazingly as I’m sure the photos will show!
After eating too much we went out for a drink with my old friend Charlie… always a good time! Charlie is having an exhibition soon, but I will keep you posted on the details!
The rest of the weekend was filled with more work than I care to normally do, a good solid night of beers with Nico and Steve as well as a lovely lunch at Caryn’s family’s home. Be sure to check out Nico’s punk as f@ck band Liberty Valance out on Facebook… Two new songs up!
On Monday night it was my turn to make something awesome so I put together a few delicious stuffed peppers… this is what I did…
Grab the recipe after the jump!
Mmmmm!
Stuffed Green Peppers (feeds two)
- 2 large green peppers
- 1 tsp mustard seeds
- 1 medium sized red onion, finely chopped
- some button mushrooms, sliced
- 2 small chillis, finely chopped
- 70ml Jasmine rice
- 1 large tomato, chopped
- 2 sprigs thyme
- 20ml white wine
- 20ml cold water
- 100ml hot water
- 1 Tbsp olive oil
- 10ml rice vinegar
- a few roasted almonds / cashews
- salt and pepper
- grated cheese, for the tops
Place the rice in a bowl and cover with boiling water, cover and leave for at least half an hour.Wash the peppers, slice off the end with the stalk and remove the core and seeds from the peppers. Place these in a deep saucepan with a lid that will still fit with the peppers inside. Heat up a pan with a bit of oil in it, add the mustard seeds and saute the onion in the pan slightly then add the mushrooms and brown. Add the cold water, rice, tomatoes, thyme. Season with salt and pepper, stir and cover. Drop the heat down low and simmer for about 15 mins. The rice should still be firm. I also chopped up the ends of the peppers that i cut off and added them to the mix. Add the wine, stir and spoon into the peppers until full. Add the hot water and olive oil to the deep saucepan, around the peppers and cover. Slowly simmer for about 45 mins. Add the almonds / cashews to the tops, cover with grated cheese and grill.
Served with an avocado, split pea and baby corn salad… delicious!
That’s all for now
^5!
